Brew and Cool the Coffee: First, prepare your coffee. Whether you're using an espresso machine, a moka pot, or a French press, make it strong. Set it aside to cool down to room temperature. This is an important step, as hot liquid can affect the texture of the oats.

Blend the Oat Base: In a high-speed blender, combine the rolled oats, cooled coffee, milk, 2 tablespoons of maple syrup, chia seeds, ½ teaspoon of vanilla extract, and the pinch of salt.

Achieve a Smooth Texture: Blend on high for 60-90 seconds, or until the mixture is completely smooth and creamy. You shouldn't see any whole oat flakes remaining. I find that I sometimes need to scrape down the sides of the blender jug once to make sure everything is incorporated.

Prepare the Creamy Topping: While the oat mixture settles for a moment, prepare the topping. In a small bowl, stir together the Greek yoghurt, 1 tablespoon of maple syrup, and the remaining ½ teaspoon of vanilla extract until it's smooth and well combined.

Assemble the Jars: Grab two glasses or jars. Spoon half of the blended oat mixture into the bottom of each glass, smoothing the top with the back of the spoon.

Add the Yoghurt Layer: Carefully spoon the yoghurt mixture over the oat base, dividing it evenly between the two glasses. Try to create a distinct layer without mixing them too much.

Chill to Perfection: Cover the glasses and place them in the refrigerator to chill for at least 30 minutes. For the best texture and flavour, I recommend chilling them for 2-4 hours, or even overnight. This gives the chia seeds and oats time to fully absorb the liquid and set into a thick, pudding-like consistency.

Serve and Enjoy: Just before serving, take the jars out of the fridge. Using a small sieve, dust the top of each one generously with unsweetened cocoa powder. Serve immediately.